Carb Smart Pork and Sweet Potato Salad
with Creamy Herbed Sun-Dried Tomato Dressing
A generous drizzle of creamy and herby sun-dried tomato dressing is the star of this dish. Smoky pork is cooked and tossed with roasted sweet potatoes, tangy marinated radishes and a salad topper, making a meal that only skimps on carbs, not flavour.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Sweet Potato
1 unit(s)
Mini Cucumber
113 g
Spring Mix
7 g
Parsley
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
1.5 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potato into 1/2-inch pieces. (TIP: If desired, peel before chopping.)
- Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the BBQ seasoning and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
- Thinly slice cucumber.
- Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumber to the bowl, then toss to coat.
- Finely chop parsley.
- Add parsley, sour cream, mayo, half the sun-dried tomato pesto (use all for 4 ppl) and 1/2 tbsp (1 tbsp) vinegar to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add remaining BBQ seasoning and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until fragrant, 1 min. Season with salt, to taste.
- Add sweet potatoes and spring mix to the bowl with cucumber, then toss to coat.
- Divide salad and pork between plates.
- Drizzle with dressing. Sprinkle salad topping mix over top.